How do you prepare your chicken wings
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Sir_Loin_of_Beef
Chef Extraordinaire
The EXACT same way that Teressa Bellissimo made them for the first time in 1964, and I serve them with bleu cheese dipping sauce and celery sticks, which she also did. A high school friend of mine worked his way through the University of Buffalo at The Anchor Bar.
2 dozen chicken wings, separated at the joints, tips reserved
¼ lb butter
1 cup Frank's Original Hot Sauce
2 Tbs white vinegar
2 Tbs granulated sugar
1 tsp cayenne pepper
1 tsp chili powder
1 tsp garlic powder
1 tsp onion salt
Directions:
Preheat the oven to 250oF.
Bake the wings in a 250oF oven for 15 minutes, then deep fry in vegetable oil to the desired texture (soft or crispy).
Melt the butter in a medium sauce pan over low heat and add the hot sauce and vinegar. Stir in the sugar until it dissolves.
Whisk the cayenne pepper, chili powder, garlic powder and onion salt into the sauce until incorporated. Simmer the sauce, covered, over low heat for 20 minutes.
Pour the sauce into large sealable storage bowl, add the chicken wings, seal the bowl, and shake it until the wings are completely coated.
1 cup mayonnaise
1 cup sour cream
juice of one lemon
2 cloves of garlic, pressed
5oz cup Treasure Cave all natural bleu cheese crumbles
Instructions:
Combine the mayonnaise and sour cream, add the lemon juice and garlic and mix well. Add the bleu cheese crumbles and stir until combined. Serve chilled, with celery sticks.
BTW, the dipping sauce is for the celery sticks, NOT THE WINGS!!! If you need to cool down the heat of the wings, well a Molson's or Genny Cream ale always did it for us.
Original Anchor Bar Buffalo Wings
Ingredients:
2 dozen chicken wings, separated at the joints, tips reserved
¼ lb butter
1 cup Frank's Original Hot Sauce
2 Tbs white vinegar
2 Tbs granulated sugar
1 tsp cayenne pepper
1 tsp chili powder
1 tsp garlic powder
1 tsp onion salt
Directions:
Preheat the oven to 250oF.
Bake the wings in a 250oF oven for 15 minutes, then deep fry in vegetable oil to the desired texture (soft or crispy).
Melt the butter in a medium sauce pan over low heat and add the hot sauce and vinegar. Stir in the sugar until it dissolves.
Whisk the cayenne pepper, chili powder, garlic powder and onion salt into the sauce until incorporated. Simmer the sauce, covered, over low heat for 20 minutes.
Pour the sauce into large sealable storage bowl, add the chicken wings, seal the bowl, and shake it until the wings are completely coated.
Bleu Cheese Dip
Ingredients:1 cup mayonnaise
1 cup sour cream
juice of one lemon
2 cloves of garlic, pressed
5oz cup Treasure Cave all natural bleu cheese crumbles
Instructions:
Combine the mayonnaise and sour cream, add the lemon juice and garlic and mix well. Add the bleu cheese crumbles and stir until combined. Serve chilled, with celery sticks.
BTW, the dipping sauce is for the celery sticks, NOT THE WINGS!!! If you need to cool down the heat of the wings, well a Molson's or Genny Cream ale always did it for us.
Last edited:
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